pea and sun-dried tomato risotto

pea and sun-dried tomato risotto


Eat for less - Risi E Bisi 400g rice
900g frozen peas
80g sundried tomatoes cut into thin strips, approx 3 mm wide
160g onion diced
65ml oil from your jar of sun-dried tomatoes
2 teaspoons garlic powder
vegetable stock made by dissolving 1 teaspoon yeast extract in hot water (you will need approximately 1 litre of stock).
salt and pepper
half a teaspoon mustard powder
dessertspoon balsamic vinegar


Start off by frying onion in the oil until golden brown, then adding garlic, adding rice and stirring well to coat each grain of rice in the seasoned oil.

Gradually add vegetable stock as you stir, until the rice is cooked and swimming in a thick glossy oniony sauce, this will take approximately 20 minutes.

Then add the sun-dried tomatoes cut into thin strips, approx 3 mm wide.

Add peas, then mustard, and balsamic vinegar. Serve after just a minute, any more and the peas will overcook and lose their fresh sweetness.

Add a little salt and black pepper to taste and drizzle some of your oil over the top if you like it to look like a Jamie Oliver recipe!

The consistency needs to be quite wet, much more like a sloppy risotto than a biryani.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 729
protein (g)- 14
fat (g)-25
sat fat (g)- 5.68
carb (g)- 112
5 a day portions- 2
fibre (g)- 4
salt (g)- 0
calcium (mg)- 15
iron (mg)- 1

The salt value excludes any you have added yourself, as each family's tastes will differ